Effect of Impulsivity Traits on Food Choice within a Nudging Intervention
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Effect of Impulsivity Traits on Food Choice within a Nudging Intervention. / Marques, Irene C. F.; Ting, Megan; Cedillo-Martínez, Daniela; Pérez-Cueto, Federico J. A.
I: Nutrients, Bind 12, Nr. 5, 1402, 2020.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Effect of Impulsivity Traits on Food Choice within a Nudging Intervention
AU - Marques, Irene C. F.
AU - Ting, Megan
AU - Cedillo-Martínez, Daniela
AU - Pérez-Cueto, Federico J. A.
PY - 2020
Y1 - 2020
N2 - Food choices are often driven by impulsive tendencies rather than rational consideration. Some individuals may find it more difficult resisting impulses related to unhealthy food choices, and low self-control and high impulsivity have been suggested to be linked to these behaviors. Recent shifts have been made towards developing strategies that target automatic processes of decision-making and focus on adjusting the environment, referred to as nudging interventions. Therefore, the purpose of this study was to investigate the effect of impulsivity traits on food choices within a nudging intervention (increased perceived variety). A total of 83 adults participated in an experimental study consisting of a self-service intelligent buffet. Impulsivity traits were measured using the UPPS-P impulsivity scale. General linear models were fitted to evaluate the effect of the five impulsivity traits on the difference of salad consumption (g) between the control and intervention situations. Results showed that impulsivity does not affect food choices in this nudging situation, suggesting that nudging works independently of the participant’s impulsivity score. Results also showed a significantly higher consumption of salad in the nudging versus the control setting (17.6 g, p < 0.05), suggesting that nudging interventions can be effective in significantly increasing total vegetable consumption across the whole impulsivity scale.
AB - Food choices are often driven by impulsive tendencies rather than rational consideration. Some individuals may find it more difficult resisting impulses related to unhealthy food choices, and low self-control and high impulsivity have been suggested to be linked to these behaviors. Recent shifts have been made towards developing strategies that target automatic processes of decision-making and focus on adjusting the environment, referred to as nudging interventions. Therefore, the purpose of this study was to investigate the effect of impulsivity traits on food choices within a nudging intervention (increased perceived variety). A total of 83 adults participated in an experimental study consisting of a self-service intelligent buffet. Impulsivity traits were measured using the UPPS-P impulsivity scale. General linear models were fitted to evaluate the effect of the five impulsivity traits on the difference of salad consumption (g) between the control and intervention situations. Results showed that impulsivity does not affect food choices in this nudging situation, suggesting that nudging works independently of the participant’s impulsivity score. Results also showed a significantly higher consumption of salad in the nudging versus the control setting (17.6 g, p < 0.05), suggesting that nudging interventions can be effective in significantly increasing total vegetable consumption across the whole impulsivity scale.
KW - Impulsivity
KW - Nudging
KW - Perceived variety
KW - Vegetable
KW - Visual presentation
U2 - 10.3390/nu12051402
DO - 10.3390/nu12051402
M3 - Journal article
C2 - 32423143
AN - SCOPUS:85084902036
VL - 12
JO - Nutrients
JF - Nutrients
SN - 2072-6643
IS - 5
M1 - 1402
ER -
ID: 242654746